How to make it

Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour.

Divide the dough into 2 balls. (Each will make a 10 inch pizza.)

Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.

I really like the sound of this recipe - no sugar. Kinda reminds me of when I was a little grasshopper and my grandma used to bake bread, so I'm going to give this one a try the very next time I make pizza instead of my usual. http://www.squidoo.com/homemade-pizza-is-funThank you kindly for this one. I'll let you know how it goes. :-)

Exemplary pizza dough ... It is practically the same recipe as my paternal Nonna who was born and raised in Emilia Romagna ...

One of my twin daughters resides in the Bahnhofstrausee centre, Zürich for many years, and has a fine professional position as an Appraiser Gemologist. We travel up to see her every 3 months; we are based professionally in Iberia, however, are from Italia.

I just made a chicken alfredo pizza with this crust. I used my stand mixer for the stirring and kneading. Success! The crust was so good - crisp, yet tender. It also had such good flavor. Thanks for sharing!

I turned my first dough ball into a calzone and it turned out beautifully, slightly chewy and cooked through at 15 minutes with the oven at 425. The crust was flavorful as well. I'll make this again. Thankyou for the great recipe.

I have this dough rising now. It's smooth and feels right however I made a few changes according to what I know as a bread baker. I added 1 1/2 tsps honey, to feed the yeast and for added flavor. I also added 2 tablespoons of olive oil to the dough. It is rising now. I'll post my results in a few hours when it's all finished. :)

I did the crust a little different from everyone else. I too added a little more yeast, and used a higher gluten flour. I let my sit out in a warm spot for two hours, and is doubled in size. I baked to pizza dough (alone) at 450 degrees until it started browning. Then I pulled it out, brushed it with salted butter, a hint of garlic salt, and stuck in back in. after another five minutes I pulled it out, added sliced mozza on the bottom, then the pizza sauce (which was hot from the stove), then the toppings. Stuck it back in the oven for another ten minutes. Crispy, melty, non soggy pizza at it's best. THanks for your recipe.

The Cook

The Rating

Good for you! A true, clean recipe for pizza dough. Mine is similar, but I put it in a Ziplock bag, throw it in the fridge and let it rise at least 12 hours. Make it in the AM for that night, or make it one night and eat it the next. It dev...more